4 to 6 chicken breast fillets, diced
                    2 onions, chopped
                    1 garlic clove, crushed
                    3 tbsp cooking oil
                    1/2 oz  medium curry powder (more if you prefer it hotter)
                    14 oz can evaporated milk
                    salt and freshly ground black pepper

                    Cook the chopped onions and garlic in the oil for a
                    few minutes, allowing them to colour slightly. Add
                    the curry powder and continue to cook for a few
                    minutes. Season the diced chicken breast with salt
                    and pepper and add to the curried onions. Turn in
                    the pan until completely sealed on all sides. Add
                    the evaporated milk and bring to a simmer. Cook
                    for 15 to 20 minutes, stirring occasionally to
                    prevent it from sticking. Check for seasoning and
                    your curry is ready. To lift the finished dish,
                    sprinkle with some chopped fresh coriander.